Ev Yapimi Kapya Bi̇ber Salça ve Püreleri̇ni̇n Bazi Ki̇myasal ve Mi̇krobi̇yoloji̇k Özelli̇kleri̇

Yıl 2025, Cilt: 25 Sayı: 4, 846 - 853, 04.08.2025

Musa Yalman , Seda Özdikmenli Tepeli

https://doi.org/10.35414/akufemubid.1555881

Öz

Dünya çapında yaygın bir tür olan Kapya biberinin (Capsicum annuum L. cv. Capia) ekonomik değeri Türkiyede her yıl artmaktadır. Kapya biberi soslarda, çorbalarda, konserve gıdalarda, salça ve pürelerde toz veya pul biber formunda, salamura veya taze olarak kullanılmaktadır. Gıda endüstrisinde katkı maddesi olarakda kullanmaktadır. Bu çalışmada, geleneksel açık tava teknikleri kullanılarak üretilen kapya biber salça ve pürelerinin kimyasal ve mikrobiyolojik özellikleri araştırılmıştır. Türk Gıda Kodeksi Salça ve Benzeri Ürünler Tebliği'nde biber salçası ve püresi suda çözünebilir kuru madde (briks) miktarına göre tanımlanmıştır. Çalışmadaki örneklerin briks değerleri %8.75 ile %31.24 arasında değişmektedir. Salça ve püre örneklerinin toplam asitliği kütlece %10'u (m/m) geçmemiştir ve örneklerimizin tuz içeriği %0.93 ile %3.34 arasında değişmektedir. Dolayısıyla bu değerlerin Türk Gıda Kodeksi Salça ve Benzeri Ürünler Tebliği'ne uygun olduğu görülmüştür. Kapya biber salçası ve püresi örneklerinin pH değerleri 3.60 ile 4,96 arasında değişmektedir. %53,33'lük örneklerin kül içeriği maksimum %0.3'ü (m/m) aşmamıştır. Ham maddeler, işleme yöntemleri, fermantasyona katılan mikroorganizmalar ve fermantasyon süresi kapya biber salçası ve püresinin aroma, tat ve doku gibi organoleptik özelliklerini önemli ölçüde etkilemektedir. Kapya biber salçaları ve pürelerinin küf ve maya sayısı yaklaşık 1 log CFU/g ve 6.99 log CFU/g arasında değişmiştir.

Anahtar Kelimeler

Kırmızı biber , Salça , Kapya , Açık Tava Tekniği

Some Chemical and Microbiological Properties of Homemade Capia Pepper Pastes and Purees

Öz

Capia pepper (Capsicum annuum L. cv. Capia) is economically the most well-known and important species, widespread worldwide. People typically consume fresh, pickled pastes and purees in sauces, soups, canned foods, or powdered or flaked pepper. The food industry also uses it as an additive. This study investigated the chemical and microbiological properties of capia pepper pastes and purees produced using traditional open-pan techniques. In the Turkish Food Codex Communiqué on Paste and Similar Products, pepper paste, and puree are defined according to the amount of water-soluble dry matter (brix). Their brix values ranged from 8.75% to 31.24%. The total acidity of paste and puree samples did not exceed 10% by mass (m/m), and the salt content of our samples varied between 0.93% and 3.34%. Therefore, these values were found to comply with the Turkish Food Codex Communiqué on Paste and Similar Products. The capia pepper paste and puree samples had pH values ranging from 3.60 to 4.96. The ash content of the 53.33% samples did not exceed the maximum 0.3% (m/m). Raw ingredients, process methods, microorganisms involved in the fermentation, and duration of the fermentation significantly influence the organoleptic properties of capia pepper paste and puree, including its aroma, taste, and texture. The mold and yeast count of the capia pepper pastes and purees varied by approximately 1 log CFU/g and 6.99 log CFU/g.

Anahtar Kelimeler

Red pepper , Paste , Capia , Open-Pan Techniques

Kaynakça

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